Chocolate Chip Banana Bread (Print Version)
Tender banana bread bursting with chocolate chips, ideal for breakfast or a sweet snack.
# Recipe Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and cooled
05 - 3/4 cup granulated sugar
06 - 2 large eggs, at room temperature
07 - 1 teaspoon vanilla extract
08 - 3 ripe bananas, mashed (about 1 1/4 cups)
→ Add-ins
09 - 1 cup semi-sweet chocolate chips
10 - 1/2 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until smooth. Beat in eggs one at a time, then add vanilla extract and mashed bananas, mixing well.
04 - Gently fold dry ingredients into wet mixture until just combined—do not overmix.
05 - Fold in chocolate chips and nuts if using.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Bake for 50-60 minutes, or until a toothpick inserted in center comes out with a few moist crumbs.
08 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The texture walks that perfect line between cake and bread, dense but never heavy
- It transforms those blackening bananas you feel guilty throwing away into something everyone actually asks for
02 -
- I once tried rushing the cooling process and sliced while it was still warm, ending up with a squished middle and my patience properly tested
- Using underripe bananas will give you a bread that tastes like mild cake instead of the banana punch everyone loves
03 -
- Pat the bananas dry with a paper towel before mashing if they seem especially juicy—this prevents soggy bread
- Check your bread at 50 minutes and cover with foil if the top is browning too quickly